Optimization of oil retention in sesame based halva using emulsifiers and fibers: an industrial assay
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-015-2116-5/fulltext.html
Reference36 articles.
1. Abaza L, Msallem M, Daoud D, Zarrouk M (2002) Caractérisation des huiles de sept variétés d’olivier tunisiennes. Ol Corps Gras Lipides 9:174–179. doi: 10.1051/ocl.2002.0174
2. Aguirre-Mandujano E, Lobato-Calleros C, Beristain CI et al (2009) Microstructure and viscoelastic properties of low-fat yoghurt structured by monoglyceride gels. LWT–Food Sci Technol 42:938–944. doi: 10.1016/j.lwt.2008.12.002
3. Anderson ET, Berry BW (2001) Effects of pea fiber on fat retention and cooking yield in high fat ground beef. Food Res Int 34:689–694. doi: 10.1016/S0963-9969(01)00089-8
4. Arcos JA, Otero C (1996) Enzyme, medium, and reaction engineering to design a low-cost, selective production method for mono- and dioleoylglycerols. J Am Oil Chem Soc 73:673–682. doi: 10.1007/BF02517939
5. Barrault J, Pouilloux Y, Clacens JM et al (2002) Catalysis and fine chemistry. Catal Today 75:177–181. doi: 10.1016/S0920-5861(02)00062-7
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Particle-based food systems subject to lipid migration – A review of measurement, modelling, and mitigation approaches;Powder Technology;2024-09
2. Optimization of the basic formulation of traditional molasses cream using D-optimal mixture design based on textural characteristics;Indian Journal of Traditional Knowledge;2023-06-26
3. Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation;Journal of Food Measurement and Characterization;2022-06-29
4. Stabilization activity of a new protein–carbohydrate complex in sesame paste: rheology, microstructure, and particle size analysis;Journal of the Science of Food and Agriculture;2022-04-25
5. Health promoting olive leaf as a food ingredient: industrial study on a confectionery product;The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology;2022-03-29
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3